NO BAKE Mango Cheesecake

NO BAKE Mango Cheesecake
It’s mango season and I made the most delicious Vegan Mango Cheesecake. Mangoes are my ALL time favorite fruit, so I love incorporating it into my desserts, drinks, and pretty much everything. (adsbygoogle = window.adsbygoogle || []).push({});

A flourless, gf pie crust? YESSS PLEASE!

The pie crust I made for this pie came out exactly how I wanted it to - light, soft, and went perfect with the filling. I didn't want to use crackers or oreos and put a bunch of melted vegan butter, I also didn't want to put in all the hard work of making a pie crust with flour, etc. I wanted something simple with a minimal amount of ingredients and was quick to make. So I thought of what I traditionally use instead of butter or oil, something that would still hold together into a dough form. Dates!!! They are so sweet in flavor and gooey in texture, making them the perfect ingredient to hold my crust together. I made my crust with a mixture of cashews and walnuts, but you can use whatever mixture of nuts you like - just make sure you're using 1 1/2 cups total of mixed nuts. (adsbygoogle = window.adsbygoogle || []).push({});

Can I use frozen mangoes?

Summer is the best time for sweet mangoes, they go great in drinks, smoothies, desserts, and even on their own. You can use frozen mangoes, but I haven't tested it with frozen mangoes.. I've always used fresh mango puree because it gives the best amount of sweetness and tartness. (adsbygoogle = window.adsbygoogle || []).push({});
Courses , ,
Description

Ingredients

for crust:

  • 1 1/2 cups mixed nuts (I used 1 cup walnuts and 1/2 cup dry cashews)
  • 1 tsp coconut sugar
  • 1/2 cup pitted dates (about 10 dates)
Ingredients
  • Gluten Free Pie Crust
  • Mangoes
  • silken tofu
  • vanilla bean paste
  • vanilla bean extract
  • coconut milk
  • date paste
  • maple syrup
  • lemon juice
  • coconut sugar
  • nuts
  • dates
Instructions
    For the crust:
  1. Make the crust by adding the mixed nuts and coconut sugar to a food processor with the s blade and pulse until it's reached a very fine texture
  2. With the speed set to low, start adding the dates in one by one then increase the speed to high. Mix until it's become a dough texture.
  3. It's done when you can hold the mixture and it holds together
  4. Transfer to a pie plate and flatten to make a crust going up to the edge
  5. NO BAKE Mango CheesecakeCool in the fridge until the filling is done
    6. Date paste:
  6. soak the 2 cups of pitted dates (about 20 dates) in 4 cups of water for about 15-20 minutes

  7. Transfer the dates to a high speed blender with 1 - 1.5 cups of the soaking water.

  8. NO BAKE Mango CheesecakeBlend until smooth and store in an air tight jar in the fridge
    9. NO BAKE Mango Cheesecake:
  9. Start by making the gluten free pie crust - I added mine to a springform pan, but you can use a pie plate as well. If you’re using a ready made pie crust, then skip this step.
  10. In a blender, add in all the remaining ingredients and blend on high until smooth.
  11. Transfer to chilled pie crust and smooth the top
  12. Keep in fridge 4-5 hours or overnight
  13. Garnish with sliced mangoes
Read it online: https://www.thesoulfulcook.com/recipe/no-bake-mango-cheesecake/